stock 101
I roasted a chicken on Tuesday (see previous post on meals) and decided to make stock. I am embarassed to admit that I have never made stock, I always have purchased a good base for my soups. So, with some advice from my sister and Matt, I took the plunge and I am so thrilled of the results.
If you are a vegetarian, the photos below may not be for you! Sorry!
I roasted the carcass and onions in a 375 oven for about 45 minutes. I didn’t have any carrots or other goodies to throw in, but actually the simple combination was fine. The roasting allows for the broth to become a carmel brown…yes!
I filled a pot with water that just barely covered the bones. I simmered the mixture for about an hour.
Here is a beautiful visual of the golden mixture! It was so delicous that it was difficult for me not to drink it…the stock will be used for some tortilla soup on Saturday!
I don’t have a very sophisticated set up. My collander worked fine, draining the bones and onions.
I love this “sparkly” shot…I guess you could say it’s self portrait…the reflection picks up on my shirt and camera.
I hope this helps for those that have always wanted to make stock. I now am so sad that for years I have tossed all those chickens…so sorry…no more I say. I will fully use what has been provided…next challenge, vegetable stock.